Tabbouleh Chavrie Salad

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Updated: 6/7/2009 7:00:57 AM

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(HealthNewsDigest.com) - Healthy tips about our all-natural cheese include goat cheese contains 30% less fat than sour cream and many cow’s milk cheese. It is gluten-free and is easily digestible for those who are lactose intolerant. The recipes were developed by Executive Chef, Greg Gable.

Chavrie ® Tabbouleh Salad

Preparation Time: 20 Minutes

Cooking time 30 minutes

Makes 10-12 servings

Ingredients:

2 C Bulgur Wheat

3 C Boiling water

2 Tbsp. Chopped parsley

1 tsp. Chopped mint

1 C Red onion (minced)

1 ea. Tomato diced

4-6 oz. Olive oil

1 oz. Lemon juice

Salt and pepper to taste

1 11 oz. Chavrie ® goat log

Directions:

Place Bulgur wheat in a large bowland pour the bowling water over and cover with aluminum foil or a large lid. Let stand for 30 minutes until the liquid is absorbed
Mix in the remaining ingredients omitting the Chavrie® goat log . Season with salt and pepper and chill well
Dice the Chavrie®goat log and fold into the mixture

Suggestions: Serve well chilled as part of a platter with the Chavrie ® Hummus recipe.

For an easy preparation follow directions on a package of instant Tabbouleh and fold in diced 3.5 oz. Chavrie® goat log www.chavrie.com

The Chavrie brand is under Alouette. The Alouette brand has grown over the years, extending its unique line of cheeses to include a wide variety of Alouette Spreadable Cheese flavors as well as other specialty cheese products, such as the 2008 ChefsBestâ„¢ Baby Brie. Today Alouette is a leading brand in the Specialty Cheese Category in the United States and is the #1* Brand of Premium Spreadable Cheese. For recipes, serving ideas and entertaining tips, visit www.alouettecheese.com . For more information regarding American Culinary ChefsBestâ„¢, visit www.chefsbest.org Â©2008 BC-USA, Inc.

Now, a bit more about Chef Greg: Chef Greg Gable joined Chavrie in 2007 as Executive Chef. Gable first acquired critical acclaim over his 13 years at Le Bec Fin, one of Philadelphia's finest dining institutions. He has also received several accolades such as the Philadelphia Inquirer’s 3 Bells Award of Excellence and Wine Spectator Award of Excellence. Gable is a graduate of the Culinary Institute of America, Hyde Park, N.Y.

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